Description
Easy One-Pot Halloumi Curry
This recipe is inspired by traditional Indian curry with paneer, but we’ve used halloumi, which is a more widely available cheese. Halloumi’s golden, crispy texture makes it a perfect addition to this spicy curry with sweet potatoes and peas. If you love experimenting with flavors or enjoy halloumi cheese, this dish is a must-try!
250g Halloumi
200g Sweet potatoes
100g Frozen peas
1 Onion
15g Ginger
2 Garlic cloves
1 tsp Garam Masala
½ tsp Ground cumin
½ tsp Turmeric
1 tsp Ground coriander
½ tsp Chili flakes
400ml Canned diced tomatoes
250ml Coconut milk
150ml Water
Salt & pepper
Basmati rice (for serving)
Fresh coriander (for garnish)
Directions:
1. Cut halloumi into cubes and fry until golden brown. Set aside.
2. Sauté onion, garlic, ginger, and sweet potatoes. Add spices and cook until fragrant.
3. Add tomatoes, coconut milk, water, and cook for 20 minutes. Add peas and fried halloumi. Serve with rice and garnish.
Prep Time: 30 min
Kcal: 800
Step-by-Step Guide
1. Prep Ingredients: Dice the halloumi into 2cm cubes. Peel and dice the sweet potato into similar-sized cubes. Finely chop the onion, garlic, and ginger.
2. Fry the Halloumi: Heat 1 tbsp oil in a large, deep pan or pot over medium-high heat. Add the halloumi cubes and fry for 2-3 minutes per side until golden and crispy. Remove with a slotted spoon and set aside on a plate.
3. Sauté Aromatics & Vegetables: In the same pot, add a little more oil if needed. Add the chopped onion and sauté for 5 minutes until soft. Add the garlic, ginger, and diced sweet potato. Cook for another 3 minutes, stirring frequently.
4. Bloom the Spices: Add all the spices (garam masala, cumin, turmeric, coriander, chili flakes) to the pot. Stir constantly for 1 minute until fragrant.
5. Simmer the Curry: Pour in the diced tomatoes, coconut milk, and water. Season with salt and pepper. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes until the sweet potato is tender.
6. Final Assembly: Stir in the frozen peas and the fried halloumi cubes. Let it heat through for 3-4 minutes. Taste and adjust seasoning.
Serving Suggestions
Serve this vibrant curry over a bed of fluffy basmati rice or with warm naan bread for dipping. Garnish generously with fresh coriander leaves. A side of cooling cucumber raita or a simple green salad provides a perfect contrast to the rich, spicy flavors. For a complete meal, consider starting with a light lentil soup or poppadums.
How-to Summary
This one-pot halloumi curry involves frying halloumi until crispy, then sautéing aromatics and sweet potato. Bloom the spices, add tomatoes and coconut milk to simmer, then finish by stirring in peas and the pre-fried halloumi. Serve hot with rice and fresh coriander.
Frequently Asked Questions
Can I use paneer instead of halloumi? Absolutely. Paneer is the traditional choice and doesn’t require pre-frying. Simply add cubed paneer in the final 5 minutes of cooking to heat through.
How can I make this curry less spicy? Omit the chili flakes entirely. The garam masala provides warmth without intense heat. You can also use a mild curry powder blend.
Is the halloumi too salty for the curry? Halloumi can be salty. To mitigate this, avoid adding extra salt until the final taste test. Soaking the fried halloumi briefly on a paper towel can also draw out some salt.
Can I add other vegetables? Yes. Spinach, bell peppers, cauliflower, or chickpeas are excellent additions. Add sturdy veggies with the sweet potato, and leafy greens at the very end.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much. Note that the halloumi will soften upon reheating.
Common Mistakes to Avoid
- Overcrowding the Pan When Frying Halloumi: Fry in batches to ensure each cube gets crispy and golden, not steamed.
- Adding Raw Spices at the End: Always “bloom” dried spices in oil for a minute to unlock their full flavor and avoid a gritty texture.
- Overcooking the Halloumi in the Sauce: Add the pre-fried halloumi at the very end to maintain some of its delightful texture.
- Underseasoning: Coconut milk can mellow flavors. Always taste and adjust salt and spice levels after the curry has finished simmering.
Conclusion
This one-pot halloumi curry is a fantastic fusion dish that combines the satisfying, crispy texture of halloumi with the rich, aromatic spices of a classic curry. It’s surprisingly simple to make, minimizes cleanup, and delivers a hearty, flavorful meal. Perfect for a weeknight dinner or for impressing guests, this recipe is a delicious testament to creative, accessible cooking. Give it a try and enjoy the wonderful blend of textures and tastes.